What is the trick of kunefe?

The tips of Künefe are as follows:

Selection of quality kadayıf: Fresh and thin wire kadayıf should be used. If there is hardened kadayıf, it can be moistened by sprinkling some water.
Preparation of kadayif: Kadayif should be thoroughly shredded and ventilated. The butter should be melted without burning and mixed thoroughly into the kadayif.
Correct use of cheese: A salt-free and melting cheese should be preferred. Traditionally, Hatay cheese is used, alternatively string cheese or mozzarella can be used.
cooking: It should be cooked on low heat and with patience. Cooking too quickly will cause the outside to burn and the inside to remain raw. After one side is thoroughly browned, it should be turned over using a large plate or flat lid and the other side should be cooked in the same way.
Sherbet: After boiling sugar and water for the syrup, a few drops of lemon juice should be added to prevent the sugar from curdling. The sherbet should be poured hot over the warm kunefe.

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